At barely 11years old, I started my career as a commie salad chef. Thank god the counter table was low so I could reach the top.”If you want to get somewhere in this business, you have to really work hard,” I noted early in my career. When I was 13 I already started cooking pastas even though I managed to go school in the morning. By the age of 17 I started running a kitchen of my own in Rome.
“I knew I had to climb the ladder, so to speak. Traveled and worked in different places and different countries, finally came to London and settled 19years back.
My philosophy is basically very simple: to seek out the highest quality ingredients and to treat them or enhance them to show them in the best light. Although the creativity is a huge part of it, the main focus always needs to be on taste and “ Keep it simple, Clean & Sexy”.
Our culinary technique should affects all aspects of cookery from the superb cuisine to the impeccable service, from the décor of the dining room to the texture of the menu,………
"I appreciate the opportunity to express my creativity at the restaurants
"If you're going to work in the restaurant business, you have to love it. The stress is high, the hours are long. The reward is in the culture. It's full of interesting, creative people who excel in the art of performance and making people happy. I can't imagine doing anything else………………………………..